The Cave Blog

Moroccan Grilled Salmon

Usually I find a recipe I like. Make it. See how it could be improved such as made more Paleo, be tastier, healthier, easier, etc., often making it a dozen or so times before posting. But this week I found one that is perfect as is! I made it Saturday. And Sunday. It’s that good. No changes, a direct lift from Mel’s awesome Moroccan Salmon recipe at The Clothes Make the Girl website. Here it is:

Ingredients

1.5 to 2 pounds salmon filets with skin

2 tablespoons olive oil

2 tablespoons grated fresh ginger or 1 1/2 teaspoons dried

1 1/2 teaspoons ground cumin

1 1/2 teaspoons ground coriander

3/4 teaspoons salt

1/4 teaspoon cayenne pepper

Mix the oil, ginger, cumin, coriander, salt, and cayenne together in a small bowl and rub the marinade over the salmon. Cover and refrigerate for about a half hour. Preheat gas grill on high with lid closed for about 10 minutes, then place salmon skin-side down onto a cooking-spray greased grill. Close the lid and wait 4 minutes. Raise the grill lid and take a look. The skin should be a little blackened and starting to separate a bit from the pink flesh. Cross your fingers and flip the fillet(s). If all went well, do a happy dance and close the lid. Wait another 3-5 minutes, depending on how well-done you like your salmon, and enjoy! I followed Mel’s advice and served this with avocado mango salsa (1 mango, 1 avocado, 1/4 red onion, cilantro & lime juice to taste) and had a feast awesome enough to want to repeat it a second night in a row! (Bonus: salmon on sale at Safeway this week.)